On the Menu tonight:

Blackboard Specials
Dinner Menu

For Take Out call 817 489-5300

ONLINE ORDERS HERE

(all orders and pick ups handled at Paris 7th)

— MENU —

Note: The Take out menu is the menu in red only

SNACKS FOR “L’APÉRITIF”

Artichoke Tapenade  5.50

artichoke, green olives, capers, garlic and olive oil, with toasted baguette

Saucisson and Olives 5.50

French salami, Cerignola olives

Rillettes de Saumon  5.50

fresh and smoked salmon spread

LUXURIOUS INDULGENCE

Pétrossian Royal Ossetra and Blinis  80.50 – 1 ounce

Foie Gras au Torchon, fig compote  14.50 – 1 slice

SOUPS, SALADS, APPETIZERS

Soupe du Jour  10.50 – 1 pint

today’s soup

Cheese Board  14.50

4 interesting cheeses with fruits and nuts

Terrine de Campagne  7.50

a nice slice of today’s country pâté

Tartare de Boeuf  8.50

knife cut tenderloin served raw, classic preparation

NOTE: keep refrigerated, enjoy within an hour of purchase

Crab and Gazpacho  13.50

crab maison served with a little Spanish gazpacho

Salade de Betteraves  7.50

red and golden beets, gorgonzola, apple and candied pecans

Salade d’ Endives  9.50

belgian endive with apple and grapes, dried cranberries, Roquefort dressing

French Baguette & Butter 4.00

MAIN COURSES

FILET OF SOLE  24.50

Meunière or Amandine

POULET BASQUAISE  23.50

natural chicken breast simmered in white wine

with peppers, onions and Piment d’Espelette

MOROCCAN CHICKEN  34.50

whole roasted chicken with spices, tagine style

COQ AU VIN  20.50 17.50

chicken leg quarter braised in red wine with bacon, mushrooms, carrots, pearl onion

ROASTED DUCK  27.50

Saint-Emilion’s wood roasted duck, sauce cassis – half a bird

BOEUF BOURGUIGNON FOR ONE  29.50

braised in red wine with bacon, mushrooms, carrots, pearl onion

LAMB CHOPS FOR TWO  45.50

6 chops, grilled, vegetables

 DESSERTS

Gâteau au Chocolat (2 slices) 10.50 / layered chocolate cake

Brandy Ice 10.50  ice cream, brandy, crème de cacao. One big cup, enough to share.

 

We are available for caterings and private events.

Bon Appétit! 

THE DINING-ROOM MENU IS BELOW:

Le Caviar

from Maison Pétrossian in Paris, Royal Ossetra is one of the best caviar we’ve tasted since the fall of the Russian Empire. Served with iced Tito’s

$15 a taste (two blinis) or $100 per Ounce

Soupes

 Soupe à l’Oignon ‘’Les Halles’’  10.50

French onion soup with melted Gruyère as served in Paris

Soupe du Jour  8.50

today’s soup, consult the backboard

 Fruits de Mer – Seafood

 Cape Cod Sea Scallops  14.50 app. / 34.50 main

U-10 scallops flown in from Cape Cod

check a blackboard for tonight’s preparation

Crab and Gazpacho  14.50

crab cocktail with avocado on

chilled cucumber-tomato-red pepper Spanish soup with shoe string potatoes

Carpaccio de Poisson  12.50

the freshest fish in the house, thinly sliced,  garnished with pickled fennel, cucumber, tomato and drizzled with olive oil

Classic French Appetizers

 Escargots à la Bourguignonne  19.50

one dozen Burgundy snails in garlic and parsley butter presented in the shell

Raviole d’ Escargots  9.50

snail ravioli in a chardonnay and tarragon cream

Foie Gras de Canard  17.50

seared duck foie gras, fig compote and toasted brioche

Our Country Pâté Maison  9.50

a slice of chef-made terrine,

served with French condiments

Tartare de Filet de Bœuf   8.50

knife-cut tenderloin served raw

with the traditional embellishments

Charcuterie, Fromagerie

Plateau de Charcuterie  19.50

assorted cured meats including saucisson, prosciutto, terrine and more with Moutarde Royale, olives, smoked almonds

 Plateau de Fromages  15.50

four interesting cheeses with fig compote, fruits and nuts, toasted baguette

The Big Board :

Both Charcuterie and Cheese  32.50

 Salades, Vegetarien

 Salade Parisienne  8.50

Paris 7th’s house salad dressed for Summer:

mixed greens, tomato, sliced crimini, sunflower seeds, avocado dressing

Salade Grand-Père  5.50

petite Boston lettuce salad in Dijon vinaigrette with walnuts and lardons (bacon)

 Salade de Saison  Market price

chef Kobi’s seasonal salade composée, changes often, inspect the blackboard

Beet and Goat  10.50

red & golden beets, chêvre nougat, baby spinach, Xéres vinaigrette

 Belgian Endive and Blue  10.50

poached pear, apple and grapes, cranberries, Roquefort dressing

 Trois Rémoulades du Bistro  7.50

celery root, carrot and beet ‘’En Rémoulade’’ with Egg Mimosa

 LE BŒUF

 FILET DE BŒUF AU POIVRE

40.50 10oz  /  27.50 5oz

beef tenderloin, classic peppercorn cream sauce with mushroom duxelle and Cognac

STEAK – FRITES  19.50

grilled hanger steak with herb butter,  french fries + green salad

BŒUF BOURGUIGNON  30.50

slowly braised in red wine with mushrooms, pearl onions, carrots and bacon

NEW YORK à la NICOISE  23.50

Grilled NY strip (4oz) + 4 large shrimp on a Niçoise inspired salad: lettuce, tomatoes, haricots verts, potatoes, olives, shallots, hard boiled egg, césar dressing

 LE TARTARE  19.50

steak tartare with green salad and frites

 LA VOLAILLE

 CANARD ROTI ORIGINAL  29.50

our famous 1985 recipe : roasted in a wood fired oven, half a bird served on fresh spinach in xéres vinaigrette with orange sections and pommes frites

MAGRET DE CANARD  3.20 per ounce *

moulard duck breast cooked like a steak, chef’s chimichurri & duck fat potatoes.

served family style, bigger breasts can be for two   (*ranges from 12 to 16 oz, $38 to $50)

COQ AU VIN  17.50

chicken leg quarter in red wine reduction,

served with tagliatelle, braised carrots,  mushrooms and pearl onions

POULET BASQUAISE  25.50

natural chicken ‘’airline’’ breast in a white wine and Espelette sauce with simmered red peppers and onions

 LES POISSONS

 SOLE DE DOUVRES MEUNIÈRE  62.50

one of the best (and most expensive) fish, our Dover sole* is cooked whole, filleted for you, finished with lemon butter and parsley *When available. Limited to two orders per table

FRESH FISH  market price, see blackboard

fresh fish is our specialty and our passion. In addition to our exceptional Dover sole we feature today’s selection on the blackboard.

You can choose your fish prepared in a classic French recipe or from chef Kobi’s creation.

 Your choice of :

  • Amandine : lemon butter and almonds
  • Véronique : tarragon, grapes, chardonnay cream
  • Chef’s creation, see blackboard

 SIDES

We’ll bring a vegetable of the day for the table, family style. You can add other sides if desired.

Pommes frites  5.50 a side or 9.50 for sharing

hand cut thin, french fried, sea salt and aioli

 Gnocchi Parisiens  7.50

Made with Pâte à Choux, not potato like its Italian homonym. Sauté in brown butter with lemon and parsley.

 Asparagus Flamande  9.50

steamed green asparagus with sauce gribiche

THE BRUNCH MENU IS BELOW:

L E  B R U N C H

C A V I A R

From sturgeons farm raised for the famous Petrossian House in Paris,

this Royal Ossetra is one of the best caviar we’ve tasted since the fall of the Russian Empire

Served with iced Tito’s: $15 a Taste (two blinis) or $100 per Ounce with accoutrements

 Pour Commencer

Artichoke Tapenade  5.50

artichoke hearts, green olives, capers, garlic, olive oil, toasted baguette

 Plateau de Fromages  15.50

four interesting cheeses with fig compote, fruits and nuts               

 Soupe du Jour or Gazpacho  8.50

soup of the day or chilled Spanish soup

Asparagus and Gruyère Crêpes  9.50

thin French pancakes, steamed asparagus, sauce Mornay

Crabe Maison, Avocado, Gazpacho  14.50

crab cocktail and avocado on chilled Spanish soup

Sunday Berries  6.50

berries, honey yogurt, granola, mint

 Belgian Endive and Blue  10.50

endive, apple and grapes, dried cranberries, Roquefort dressing

Beet and Goat  10.50

red & golden beets, chêvre nougat, baby spinach, Xéres vinaigrette

Salade de Saison  11.50

chef’s seasonal salade composée, waiter will explain

Sides

Petits Croissants and Chocolatines  2 of each  4.50  Pommes Frites (french fries)  5.50

Applewood Smoked Bacon, 4 slices  5.50            Two Eggs, fried or scrambled  4.50

Les Plats

 OMELETTE A LA FRANCAISE  16.50

French style omelet with champignons, chives, Gruyère, breakfast potatoes

on the side, included: choice of Rosemary Ham or Prosciutto or Ratatouille

POULET et GAUFFRE  19.50

spicy and crispy chicken scallopini, Belgian waffle, poached egg, Hollandaise         

NORWEGIAN TOAST  19.50

smoked salmon, scrambled eggs, potato galette, Boursin, broiled tomato

CREVETTES BASQUAISE  20.50

Gulf shrimp sauté with Basque peppers and onions, Bayonne ham,

served with polenta and broiled tomato

SAUTÉ DE BŒUF PIPÉRADE  19.50

tenderloin tips with peppers and onions, fried egg on top, fingerling potato

TOURNEDOS BENEDICT  24.50

filet mignon, poached eggs, Hollandaise on English muffins

served with breakfast potatoes and mixed greens

BANANA FOSTER FRENCH TOAST  12.50

bananas Foster and brioche French toast with hazelnuts

Les Desserts

 CRÈME BRULÉE  8.50

salted caramel custard with burnt sugar crust

BOURBON AND PECAN BREAD PUDDING  8.50

with vanilla crème anglaise

 CRÊPES AU GRAND-MARNIER  9.50

french crêpes suzette-style with Grand Marnier sauce, orange and whipped cream

GÂTEAU AU CHOCOLAT  8.50

layered chocolate cake

 BRANDY ICE  10.50

if you prefer your dessert in a liquid form:

vanilla ice cream blended with brandy & cream de cacao

brandy ice for takeout: one big red cup, good for two: 12.50

 All these desserts, except the Crème Brulée, are available for take out

 

 Coupe of Mimosa  6.50   –   1 Liter Carafe of Mimosa  25.50